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breakfast hash bowl

The breakfast hash bowl is a lighter, vegan-friendly version of a greasy spoon diner style breakfast made with mashed potato hash and savory tofu scramble. It might just be the perfect hang-over brunch!

easy breakfast hash bowl
5 from 1 vote
Print Recipe

breakfast hash bowl

The breakfast hash bowl is a lighter, vegan-friendly version of a greasy spoon diner style breakfast made with mashed potato hash and savory tofu scramble. It might just be the perfect hang-over brunch!

Course Breakfast
Keyword breakfast bowl, brunch, potatoes, tofu
Prep Time 18 minutes
Cook Time 22 minutes
Total Time 40 minutes
Servings 2 bowls
Author Lauren Toyota

Ingredients

mashed potato hash ingredients:

  • 2 C peeled cubed, and cooked potatoes
  • 1-2 tbsp  grapeseed oil
  • 1/4 tsp paprika
  • sea salt & ground pepper to taste

tofu scramble ingredients:

  • 1/2 brick medium firm tofu
  • 1/2 C chopped mushrooms
  • 1/2 tsp turmeric
  • 1 tbsp nutritional yeast
  • 1 tbsp non-dairy milk
  • sea salt & ground pepper to taste
  • 1/2 C spinach finely chopped
  • 2 tbsp salsa

Instructions

  1. If you aren’t starting with leftover, cooked potatoes, then peel and cube 2 small potatoes and boil for 10 minutes. Drain from water (do not rinse).
  2. In a large pan heated to medium, add 1 tablespoon of grapeseed oil and the cooked potatoes. Using a fork or a potato masher, mash up the potatoes so they are chunky and sort of half mashed. Spread them out in an even layer in the pan and allow them to cook on one side for approx. 7-8 minutes or until the underside is golden and crispy. Then flip the potato mash and add another tablespoon of grapeseed oil to the bottom of the pan, if necessary, and cook the other side for another 7-8 minutes or until golden and crispy. Watch the heat and lower to medium-low to prevent burning. Once the potatoes are done crisping transfer them to your serving bowl and cover with foil to keep warm.
  3. You can use the same pan for the tofu scramble and there will be residual oil in the pan you can use. Heat the pan over medium heat again and crumble the tofu in the pan and add chopped mushrooms. Cook for 2 minutes.
  4. Add turmeric, nutritional yeast, non-dairy milk, and sea salt and ground pepper to taste. Stir to combine well and cook for 3-4 minutes or until mushrooms are nearly done. Add spinach in during the last minute of cooking, allowing it to wilt and soften.
  5. Put tofu scramble on top of potato hash and add a dollop of your favourite salsa on top. Serve immediately.

5 comments

  • Laura 3 years ago

    I’m amazed there is no comment here.
    This is so perfect – the photos and the recipe! You’re great, keep going 🙂

    • Lauren Toyota 3 years ago

      thanks so much Laura!

  • kendall 3 years ago

    I want to be just like u!!!!!!!!!!!!! U INSPIRE ME TO BE A VEGAN #veganlove

  • daniel 2 years ago

    mmmm scrambles mmmm

    • Jessica R. 2 years ago

      You are a smart man daniel, a smart man.

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